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Here’s the recipe for an incredible spaghetti squash casserole with ricotta and spinach that is only 250 calories per serving (2.5 inch squares)!


  • 1 3-pound spaghetti squash, cut in half lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 15-ounce container ricotta
  • 1 large egg
  • 4 cups baby spinach, chopped
  • 1 garlic clove, chopped
  • 1/8 teaspoon ground nutmeg
  • 2 cups grated mozzarella (1/2 pound)
  • kosher salt and black pepper


Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with the oil, place cut-side down, and roast until tender, 40 to 50 minutes.

Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.

With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.

Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.

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Super Simple Slimming Spaghetti Squash Casserole was originally published on

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